I haven't been all over the world but I love the foods that make up this great world of ours. These recipes are my interpretations of the spices, marinades and seasonings from all over the world. I hope that these recipes will inspire you. Let's travel together shall we!
It's not often that I'm treated to a wonderful dinner in the evenings. But my lovely wife decided to make some homemade Lasagna. She is really a good cook but lets me do most of the cooking because...well basically because she doesn't have a blog and I do. So...
This is her recipe and it is fantastic. It's simple and doesn't take too long to prep but it's very flavorful.
I hope you try it and Ill give her all the glory on this one.
1 Lb Ground Meat
1 Lb Ground Pork
1 Jar Bertolli Olive and Garlic Pasta Sauce
1/4 Cup Frozen Seasoning Blend - Pictsweet - Onions and bell pepper basically
1 Small can tomato sauce
1 and 1/4 Cup Beef Broth
1 Large Egg
2 Tbl Spn Tone's Italian Seasoning (or your preference)
16 Ounce Package of grated mozzarella
8 Ounce grated parmesan
16 Ounce Container of Ricotta Cheese
12 Uncooked Lasagna Noodles
Salt and Pepper to Taste
1 Tbl Steak Seasoning
1 Tbl Spn Garlic Powder
Is your mouth watering yet?
Preheat oven to 375.
On medium high heat, brown the ground meat and ground pork. As it browns mix in the seasoning blend. Dust with the steak seasoning and garlic powder and blend well.
Lower heat to medium and add the jar or Bertolli Pasta Sauce and stir, add beef broth, tomato sauce, Italian seasoning. Bring to a boil stirring occasionally. Lower heat to medium low and simmer for about 15 minutes. Taste the mixture and adjust seasonings accordingly.
Meanwhile, in a medium to large bowl, scramble the egg and mix the ricotta cheese together with the egg. Mix 12 ounces of the mozzarella cheese and half of the parmesan and mix with the ricotta / egg mixture. Mix well. Use a 9x 13 (or something close) baking pan or glass dish and put 1.5 cups (approximately) of the sauce on the bottom and spread to cover the bottom.
Take 4 of the Lasagna noodles and put on top of the mixture. You may have to putt some long ways and the other across the back to get good coverage. Do the best you can. Put another layer of meat, about 1 cup on top of the noodles. Then add half of the cheese mixture on that layer. Take 4 more noodles and lay across the top mixture. If you have to add more or break some to fit, that's ok.
Add the remaining meat mixture on that layer of noodles. Then add the remaining cheese mixture. Top with 4 more noodles.
Cover with foil tightly and bake for 50 minutes. Consider putting the pan on a large cookie sheet because it will most likely bubble over.
After 50 minutes, remove from oven and remove the foil. Add the remaining mozzarella and parmesan cheese on the top.
Put back in the oven for about 15 minutes or until cheese is bubbly and dancing on top!
Remove from oven (don't forget to turn the oven off) and let sit for about 15 minutes if you can stand it!